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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A souffle-like omelet. This is sweeter than the average omelet, making it a good finish to a light brunch. Ingredients:
6 eggs, separated |
1/2 c water |
2 tsp lemon zest |
1/2 c heavy cream |
1/2 c sugar |
1 tsp vanilla extract |
1 tsp ground cinnamon |
powdered sugar |
Directions:
1. Preheat oven to 375
2. Combine sugar, water, cinnamon, and zest and bring to a boil.
3. When the water is thick enough to start to thread, remove from heat.
4. Beat the egg yolks until creamy.
5. Add the cream to the egg yolks, and beat.
6. Strain the syrup.
7. Add the syrup to the yolks and beat.
8. Mix in the vanilla.
9. Beat the egg whites and fold them in once the yolk mix has cooled.
10. Pour into a shallow pie dish and sprinkle the top with powdered sugar.
11. Bake in the oven until set an brown, about 10-15 minutes.
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